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Savory Green Bean Casserole Recipe

If you want a slimmed down version on the classic. This recipe calls for calls for frozen green beans instead of canned, a from-scratch sauce in place of a can of soup and a homemade onion topping. The result is a creamy casserole with wonderful flavor!—Taste of Home Test Kitchen, Greendale, Wisconsin

TOTAL TIME: Prep: 20 min. Bake: 25 min. + standingYIELD:12 servings

Ingredients

1 package (16 ounces) frozen cut green beans

1 medium onion, chopped

1 garlic clove, minced

1 teaspoon butter

1/2 pound fresh mushrooms, chopped

1 can (12 ounces) fat-free evaporated milk

1/4 cup all-purpose flour

1/2 cup fat-free milk

1 teaspoon reduced-sodium soy sauce

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 to 1/4 teaspoon pepper

TOPPING:

2 cups sliced onions

1 teaspoon butter

1/2 cup soft bread crumbs

Directions

1.Place beans in a microwave-safe dish. Cover and cook on high for 7-9 minutes or until tender; drain.

2. In a large nonstick skillet, cook onion and garlic in butter over medium heat until tender, about 4 minutes. Add mushrooms; cook until softened. Reduce heat to medium-low; gradually stir in evaporated milk. Combine flour and milk until smooth; gradually stir into mushroom mixture. Add the soy sauce, salt, poultry seasoning and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beans. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes.

3. Meanwhile, for topping, in a small nonstick skillet, cook onions in butter over medium-low heat until golden brown. Add bread crumbs; cook until dry and golden brown. Sprinkle over casserole. Bake 7-10 minutes longer or until heated through and topping is browned. Let stand for 10 minutes before serving.
Yield: 12 servings.